Rosemary & Garlic Infused Dipping Oil

I love the idea of making your own infused olive oils so when I needed to use up some fresh rosemary, I thought this would be perfect. I was making my Roasted Sweet Potato & Chorizo Soup that day and wanted some toasty bread to go with it. So I toasted the bread with this olive oil and it came out so good and was ready in like 5 minutes. There are so many varieties you could come up with too. I just used whatever I had on hand.


Rosemary & Garlic Infused Dipping Oil
recipe by Sabrina W. for eat.drink.and be merry.
yields 1 cup
1 cup your favorite olive oil
2-3 sprigs of fresh rosemary
1 clove of garlic, finely chopped
pinch red pepper flakes
salt & pepper


Remove rosemary from sprigs and finely chop. Mix rosemary with garlic on cutting board and sprinkle with a little salt. With you knife, begin to scrap your rosemary and garlic pile back and forth on the cutting board. The salt will act as an abrasive to help to mash up the garlic and rosemary. Pour olive oil in a measuring cup, add garlic, rosemary, red pepper flakes, and pepper. Whisk together and put in the microwave for 30 seconds. This is a speedy way to infuse all the flavors into the oil. It will be ready to use.  I poured my oil back into an empty olive oil bottle I had and placed it in the middle of my stove while I was cooking my soup so it would continue to be warm and infuse. Use your oil within 2-3 days. 


There are so many uses for this oil: you could marinate chicken, use it on roasted vegetables or potatoes, all kinds of breads, and as a sauce for pasta.

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